<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="59189" val="152626">巧克力蛋糕</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
						<td class="relative"></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">低筋面粉</a></label></span><span class='right'>14g</span>
					</td><td>						<span><label class="fcbm inblok">黑巧克力</label></span><span class='right'>80g</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
						<td>&nbsp;</td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">黄油</a></label></span><span class='right'>40g</span>
					</td><td>						<span><label class="fcbm inblok">可可粉</label></span><span class='right'>20克</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">蛋黄</a></label></span><span class='right'>2个</span>
					</td><td>						<span><label class="fcbm inblok">细砂糖</label></span><span class='right'>68克</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">鲜奶油</a></label></span><span class='right'>34mL</span>
					</td><td>						<span><label   class="fcbm inblok">蛋白</a></label></span><span class='right'>2个</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">表面装饰糖粉</label></span><span class='right'>适量</span>
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					<h2>巧克力蛋糕的做法步骤</h2>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/3/c/d/yuan_1526261.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">1.</span> 分蛋法，把蛋黄和蛋白分开，蛋白放入打蛋桶内，先用一档把蛋白打至粗泡</p>
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							<p><span class="fwb">2.</span> 加入34g糖的1/3，然后改用二档打发。</p>
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							<p><span class="fwb">3.</span> 大概蛋白呈现细腻泡沫状时加入第二次1/3糖，同样二档继续打发，至蛋白的泡泡非常小且打蛋头抬起后呈现弯钩下垂状时加入第三次1/3糖，改三档继续打发蛋白。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/4/8/1/yuan_1526264.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">4.</span> 请注意，这款打蛋桶在打发蛋白的时候桶是会随着打发的过程一起旋转移动的，这时候，桶边难免有一些蛋白会打发不到位，此时，可以拿起橡皮刮刀贴在桶沿随着桶的移动把桶边的蛋白往中心位置刮去，这样蛋白打发就会更加的充分！</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/a/b/9/yuan_1526265.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">5.</span> 蛋白打发到打蛋头提起，蛋白尖还是很湿润的，但又不会把头垂下去，这个时候的蛋白状态就正好了</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/0/4/4/yuan_1526266.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">6.</span> 蛋糕的制作：将巧克力切小块和黄油一起装在高温碗里盖上盖子微波炉低火转2分钟融化，取出后搅拌均匀放在一边放到微温备用。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/b/4/0/yuan_1526267.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">7.</span> 把蛋黄打散，巧克力黄油液慢慢加入蛋黄中搅拌均匀。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/8/2/7/yuan_1526268.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">8.</span> 把蛋黄份量中的34g细砂糖两两次加入巧克力蛋黄液中搅拌，搅拌完一半后再加另一半下去搅拌，直到搅拌均匀。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/9/1/2/yuan_1526269.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">9.</span> 将鲜奶油加入巧克力蛋黄液中翻拌均匀。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/0/4/9/yuan_15262610.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">10.</span> 先舀一勺蛋白到巧克力蛋黄液中翻拌均匀。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/2/8/3/yuan_15262611.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">11.</span> 筛入全部低粉和可可粉，从下往上把蛋糊和粉翻拌均匀。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/a/5/5/yuan_15262612.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">12.</span> 再把剩下的蛋拍霜分二次加入蛋糊中翻拌均匀。</p>
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							<p><span class="fwb">13.</span> 模具底部铺上油纸，把蛋糕糊倒入模具中，在桌子上提起模具，在离工作台上把模具嗑几下，震出蛋糕糊里的大汽泡。烤焙：预热165度，中下层上下火烤焙45分钟。</p>
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